CA2198681C - Methode de preparation de sauces onctueuses sans gras ou faibles en gras au moyen de l'inuline - Google Patents
Methode de preparation de sauces onctueuses sans gras ou faibles en gras au moyen de l'inuline Download PDFInfo
- Publication number
- CA2198681C CA2198681C CA002198681A CA2198681A CA2198681C CA 2198681 C CA2198681 C CA 2198681C CA 002198681 A CA002198681 A CA 002198681A CA 2198681 A CA2198681 A CA 2198681A CA 2198681 C CA2198681 C CA 2198681C
- Authority
- CA
- Canada
- Prior art keywords
- fat
- inulin
- low
- premix
- weight percent
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 title claims abstract description 74
- 229920001202 Inulin Polymers 0.000 title claims abstract description 72
- 229940029339 inulin Drugs 0.000 title claims abstract description 72
- 235000004213 low-fat Nutrition 0.000 title claims abstract description 50
- 238000004519 manufacturing process Methods 0.000 title claims description 11
- 235000013861 fat-free Nutrition 0.000 title abstract description 18
- 229920002472 Starch Polymers 0.000 claims abstract description 53
- 235000019698 starch Nutrition 0.000 claims abstract description 53
- 239000008107 starch Substances 0.000 claims abstract description 50
- 238000002156 mixing Methods 0.000 claims abstract description 29
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 claims abstract description 23
- 238000000034 method Methods 0.000 claims abstract description 23
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 23
- 239000002002 slurry Substances 0.000 claims abstract description 22
- 239000000203 mixture Substances 0.000 claims description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 235000019210 fat mimetic Nutrition 0.000 abstract description 9
- 239000008268 mayonnaise Substances 0.000 abstract description 4
- 235000010746 mayonnaise Nutrition 0.000 abstract description 4
- 239000000047 product Substances 0.000 description 11
- 235000013305 food Nutrition 0.000 description 8
- 239000004615 ingredient Substances 0.000 description 8
- 239000000243 solution Substances 0.000 description 8
- 239000006071 cream Substances 0.000 description 7
- 238000009472 formulation Methods 0.000 description 6
- BJHIKXHVCXFQLS-UYFOZJQFSA-N fructose group Chemical group OCC(=O)[C@@H](O)[C@H](O)[C@H](O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 description 4
- 235000013599 spices Nutrition 0.000 description 4
- 230000035882 stress Effects 0.000 description 4
- 241000723343 Cichorium Species 0.000 description 3
- 235000007542 Cichorium intybus Nutrition 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 3
- 239000012141 concentrate Substances 0.000 description 3
- 235000008504 concentrate Nutrition 0.000 description 3
- 239000000839 emulsion Substances 0.000 description 3
- 235000003599 food sweetener Nutrition 0.000 description 3
- 239000000416 hydrocolloid Substances 0.000 description 3
- 239000003755 preservative agent Substances 0.000 description 3
- -1 sucrose fatty acid Chemical class 0.000 description 3
- 239000003765 sweetening agent Substances 0.000 description 3
- 229920002261 Corn starch Polymers 0.000 description 2
- 244000115658 Dahlia pinnata Species 0.000 description 2
- 235000012040 Dahlia pinnata Nutrition 0.000 description 2
- 240000008892 Helianthus tuberosus Species 0.000 description 2
- 235000003230 Helianthus tuberosus Nutrition 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 239000008240 homogeneous mixture Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 229920000728 polyester Polymers 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000010008 shearing Methods 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 235000019759 Maize starch Nutrition 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000006486 human diet Nutrition 0.000 description 1
- 238000011065 in-situ storage Methods 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 239000011833 salt mixture Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/27—Xanthan not combined with other microbial gums
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Seasonings (AREA)
Abstract
Méthodes de préparation de sauces onctueuses faibles en gras et/ou sans gras, particulièrement des produits mayonnaise faibles en gras et/ou sans gras, contenant de l'inuline comme matière grasse mimétique. Ces sauces onctueuses faibles en gras et/ou sans gras ont généralement d'excellentes propriétés organoleptiques et de longue conservation. Les sauces onctueuses faibles en gras et/ou sans gras sont préparées à partir de solutions aqueuses de xanthane, de solutions d'inuline non crémeuses et non gélifiées ou de coulis, et de solutions aqueuses d'amidon cuit. La solution aqueuse de xanthane (et parfois la solution d'inuline) est exposée à un cisaillement élevé pour former un prémélange non gélifié. Le prémélange non gélifié est ensuite mélangé avec (1) la solution aqueuse d'amidon cuit (si l'inuline est contenue dans le prémélange) ou (2) la solution aqueuse d'amidon cuit et la solution aqueuse d'inuline non gélifiée ou le coulis (si l'inuline n'est pas contenue dans le prémélange). Le mélange avec le prémélange est généralement effectué dans des conditions de faible cisaillement. La sauce onctueuse ainsi produite atteint la texture désirée dans les 3 à 12 jours.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US1321996P | 1996-03-01 | 1996-03-01 | |
| US60/013,219 | 1996-03-01 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CA2198681A1 CA2198681A1 (fr) | 1997-09-01 |
| CA2198681C true CA2198681C (fr) | 2004-10-26 |
Family
ID=21758862
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002198681A Expired - Fee Related CA2198681C (fr) | 1996-03-01 | 1997-02-27 | Methode de preparation de sauces onctueuses sans gras ou faibles en gras au moyen de l'inuline |
Country Status (2)
| Country | Link |
|---|---|
| US (1) | US5721004A (fr) |
| CA (1) | CA2198681C (fr) |
Families Citing this family (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6149965A (en) * | 1998-01-12 | 2000-11-21 | General Mills, Inc. | Cereal products with inulin and methods of preparation |
| US6419978B1 (en) | 1998-08-27 | 2002-07-16 | Barnard Stewart Silver | Inulin fractions |
| US7045166B2 (en) * | 1998-08-27 | 2006-05-16 | Silver Barnard S | Sweetener compositions containing fractions of inulin |
| US7147883B1 (en) * | 1998-08-27 | 2006-12-12 | Silver Barnard S | Compositions containing at least one polyol and inulin characterized by reduced tendencies of the at least one polyol to induce acute diarrhea |
| US7186431B1 (en) * | 1998-08-27 | 2007-03-06 | Barnard Stewart Silver | Sweetening compositions and foodstuffs comprised thereof |
| US6569488B2 (en) | 1998-08-27 | 2003-05-27 | Barnard Stewart Silver | Processes for making novel inulin products |
| US6399142B1 (en) * | 1998-08-27 | 2002-06-04 | Barnard Stewart Silver | Liquid food products |
| CA2284402A1 (fr) * | 1998-09-30 | 2000-03-30 | Kraft Foods, Inc. | Preparation de sauces visqueuses dans un recipient unique |
| US6245372B1 (en) | 1999-02-12 | 2001-06-12 | Walden Farms, Inc. | Process for preparing food dressings |
| EP1175905A1 (fr) * | 2000-07-24 | 2002-01-30 | Societe Des Produits Nestle S.A. | Composition nutritive |
| JP2008072993A (ja) * | 2006-09-22 | 2008-04-03 | Coca Cola Co:The | 低カロリー飲食物 |
| US20100075012A1 (en) * | 2008-09-19 | 2010-03-25 | Glanbia Nutritionals Ireland Limited | Flax substitution methods and food products |
| US20120164276A1 (en) | 2010-12-22 | 2012-06-28 | Conopco, Inc., D/B/A Unilever | Dressing |
| CN105581321A (zh) * | 2016-01-22 | 2016-05-18 | 大连民族大学 | 一种菊粉沙拉酱及其制备方法 |
| JP7220687B2 (ja) * | 2020-09-14 | 2023-02-10 | メロディアン株式会社 | イヌリン含有液体食品及びその製造方法 |
Family Cites Families (27)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3800036A (en) * | 1972-01-10 | 1974-03-26 | Drackett Co | Ice milk or low fat imitation ice cream |
| GB2072679B (en) * | 1980-03-31 | 1983-11-09 | Meiji Seika Kaisha | Sweetener |
| US5104674A (en) * | 1983-12-30 | 1992-04-14 | Kraft General Foods, Inc. | Microfragmented ionic polysaccharide/protein complex dispersions |
| US4762726A (en) * | 1983-12-30 | 1988-08-09 | Kraft, Inc. | Shelf stable acid food dressings containing fibrous protein complexes |
| US4564525A (en) * | 1984-03-30 | 1986-01-14 | Mitchell Cheryl R | Confection products |
| DE3508387C1 (de) * | 1985-03-08 | 1986-07-17 | Günter Prof. Dr.-Ing. 1000 Berlin Bärwald | Verfahren zur Herstellung eines glukosearmen Aufschlussproduktes aus inulinhaltigen Pflanzenteilen |
| LU86186A1 (de) * | 1985-12-20 | 1986-03-24 | Konsumex Kuelkereskedelmi Vall | Zahnschonende zubereitungen,insbesondere suesswaren,und verfahren zu ihrer herstellung |
| DK163332C (da) * | 1988-03-23 | 1992-07-20 | Danisco | Fremgangsmaade til fremstilling af en blanding af inulider |
| US4954621A (en) * | 1988-06-14 | 1990-09-04 | Mitsubushi Kasei Corporation | Process for producing sucrose fatty acid polyester |
| US5569483A (en) * | 1989-02-10 | 1996-10-29 | Alko Group Ltd. | Degraded polysaccharide derivatives |
| DK165769C (da) * | 1989-09-22 | 1993-06-14 | Danisco | Fremgangsmaade til fremstilling af en blanding af sakkarider og anvendelse af blandingen ved fremstilling af et kaloriefattigt levnedsmiddel |
| US5087471A (en) * | 1990-12-13 | 1992-02-11 | Kraft General Foods, Inc. | Low calorie salad dressing having smooth, creamy, organoleptic characteristics |
| CA2061498A1 (fr) * | 1991-02-26 | 1992-08-27 | Andrew C. Hoefler | Substitut de marieres grasses |
| US5294455A (en) * | 1991-04-08 | 1994-03-15 | Petrella Limited | Food product |
| BE1005438A4 (fr) * | 1991-10-04 | 1993-07-27 | Raffinerie Tirlemontoise Sa | Compositions de cremes contenant du fructane, procede de preparation de ces compositions et leur utilisation. |
| US5169671A (en) * | 1991-08-30 | 1992-12-08 | Ajinomoto Co., Inc. | Food containing fructose polymer |
| US5273772A (en) * | 1991-10-25 | 1993-12-28 | Arco Chemical Technology, L.P. | Food compositions containing esterified alkoxylated polysaccharide fat substitutes |
| US5209942A (en) * | 1991-11-27 | 1993-05-11 | Thomas J. Lipton, Co., Division Of Conopco, Inc. | Low fat/no fat salad dressing having mimetic functional properties fat and a process therefor |
| US5238698A (en) * | 1992-06-17 | 1993-08-24 | Jacobs Suchard Ag | Product and process for producing milk chocolate |
| US5266348A (en) * | 1992-07-02 | 1993-11-30 | Jacobs Suchard Ag | Product and process for producing milk chocolate |
| US5268510A (en) * | 1992-10-08 | 1993-12-07 | Vista Chemical Company | Process for purification of alkoxylated alcohols |
| US5501869A (en) * | 1992-12-28 | 1996-03-26 | Kraft Foods, Inc. | Fat-free tablespread and method of making |
| AU694101B2 (en) * | 1993-01-13 | 1998-07-16 | Unilever Plc | Fat-replacing ingredient |
| EP0664299A1 (fr) * | 1993-10-20 | 1995-07-26 | Unilever N.V. | Oligosaccharides et leur utilisation comme ingrédients alimentaires |
| US5614243A (en) * | 1994-03-31 | 1997-03-25 | Opta Food Ingredients, Inc. | Starch-based texturizing agents and method of manufacture |
| US5429830A (en) * | 1994-07-08 | 1995-07-04 | Fmc Corporation | Marshmallow-type confections |
| US5626901A (en) * | 1995-08-09 | 1997-05-06 | Hercules Incorporated | No and low fat salad dressing compositions |
-
1997
- 1997-02-27 CA CA002198681A patent/CA2198681C/fr not_active Expired - Fee Related
- 1997-02-27 US US08/807,666 patent/US5721004A/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| CA2198681A1 (fr) | 1997-09-01 |
| US5721004A (en) | 1998-02-24 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CA2198681C (fr) | Methode de preparation de sauces onctueuses sans gras ou faibles en gras au moyen de l'inuline | |
| US5260083A (en) | Fruit spread and method of preparing same | |
| CA1151943A (fr) | Succedane de l'huile | |
| US4427704A (en) | Food product thickened or gelled with carrageenan and glucomannan | |
| AU770560B2 (en) | Hydrocolloid confectionery | |
| US5538751A (en) | Thickened foodstuff having improved storage stability and process of making | |
| JPS5988051A (ja) | 食品ゲル系におけるｓ−６０ | |
| US5436019A (en) | Method of preparing reduced fat foods | |
| JP2002517216A (ja) | バター様組成物およびそれの製造方法 | |
| KR20060093277A (ko) | 수용성 식이섬유 함유 조성물 및 그 제조 방법 | |
| RU2590717C2 (ru) | Гелевая композиция | |
| US5498435A (en) | Rice grain-like low-calorie food | |
| EA010052B1 (ru) | Не содержащая желатин мягкая карамель и способ ее получения | |
| JP2002532108A (ja) | ゼラチン代用品組成物 | |
| EP0018153A1 (fr) | Produits alimentaires gélifiés ou épaissis et leur préparation | |
| KR20050085343A (ko) | 과일계 제품에 사용하는 카르복시메틸셀룰로스（ｃｍｃ）의 용도 | |
| KR100217199B1 (ko) | 저지방 및 무지방 마요네즈 생산품 및 이들의 제조방법 | |
| US5116631A (en) | Low-calorie food products containing konjak mannan and processes for preparing the same | |
| US5840884A (en) | Method for controlling crystal morphology of inulin | |
| CZ127096A3 (en) | Thickened foodstuff and process for preparing thereof | |
| JP2773262B2 (ja) | 低カロリーマヨネーズ様食品 | |
| HUH3752A (en) | Apparatus for removing gratewaste and/or strained material from liquid flowing in the gutter | |
| JP4035390B2 (ja) | 液状食品素材及びその製造方法 | |
| JPH07506493A (ja) | 澱粉で増粘された食品及びその製造方法 | |
| JP3165188B2 (ja) | 低脂肪マヨネーズ製品およびその製造方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EEER | Examination request | ||
| MKLA | Lapsed |
Effective date: 20140227 |
|
| MKLA | Lapsed |
Effective date: 20140227 |
